Title: Pollo Al Chilindron (Chicken Braised With Red Peppers)
Categories: Chicken, Spanish
Yield: 1 Batch
3 1/2 lb Chicken; cut into small
-pieces
Salt
6 tb Olive oil
2 sl Jamon serrano or other
-dry-cured ham (1/4" thick,
-6 oz total); cut into 1/4"
-dice
2 cl Garlic; finely chopped
1 Yellow onion; finely chopped
3 Red bell peppers; seeded and
-cut into narrow strips
3 Tomatoes; halved crosswise,
-grated on the large holes
-of a handheld grater and
-skins discarded
5 Black peppercorns
1/2 c Dry white wine (optional)
1 tb Fresh flat-leaf parsley;
-chopped
Season the chicken pieces with salt. In a large skillet, heat the
olive oil over high heat. Working in batches if necessary, add the
chicken pieces and fry, turning as needed, for 5 to 10 minutes, or
until golden on all sides. Add the jamon serrano, mix well, and
saute briefly. Using a slotted spoon, transfer the chicken and ham
to a large cazuela. Reserve the oil in the skillet.
Return the skillet to medium heat. Add the garlic, onion, and bell
peppers and saute, stirring occasionally, for about 15 minutes or
until the onion and peppers have softened. Transfer to the cazuela
holding the chicken.
Add the tomatoes, peppercorns, and wine to the cazuela, place over
medium-low heat, and cook uncovered, stirring occasionally, for 20 to
30 minutes, or until the chicken is tender. Remove from the heat,
sprinkle with the parsley, and serve immediately.
Recipe by The Cuisines of Spain by Teresa Barrenechea, 2005
